Techniques for analyzing food aroma
By: edited by Ray Marsili.
Contributors: Marsili, Ray, 1946-
Series: Food science and technology ;; 79; Food science and technology (Marcel Dekker, Inc,) ;; 79.
Publisher: Marcel Dekker
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 383
Subjects: Food -- Sensory evaluation.
Other titles: Food aroma
Notes: Includes bibliographical references and index.